4-Ethyl Guaiacol Properties, Molecular Formula, Applications - WorldOfChemicals

4-Ethyl Guaiacol Properties

4-Ethyl Guaiacol

Molecule 3D Structure Image
Molecule Structure Image



4-Ethylguaiacol, abbreviated to 4-EG, is a phenolic compound with the molecular formula C9H12O2. It is produced along with 4-ethylphenol (4-EP) in wine and beer by the spoilage yeast Brettanomyces. When it is produced by the yeast to concentrations greater than the sensory threshold of >600 µg/L, it can contribute bacon, spice, clove, or smoky aromas to the wine. On their own these characters can be quite attractive in a wine, however as the compound usually occurs with 4-EP whose aromas can be more aggressing, the presence of the compound often signifies a wine fault. Interestingly the stoichiometric ratio in which 4-EP and 4-EG are present can greatly affected the organoleptic properties of the wine.

Chemical Properties

Appearance Colourless liquid
Boiling Point 234-236 °C(lit.)
CAS Number 2785-89-9
Chemical Composition Creosote
Density 1.063 g/mL at 25 °C(lit.)
IUPAC Name 4-ethyl-2-methoxyphenol
Melting Point 15 °C(lit.)
Molar Mass 152.19 g/mol
Molecular Formula C9H12O2
NFPA 704 H-2, F-1, R-0, C-NA
Refractive n20/D 1.528(lit.)
Synonyms 4-ethvlguaiacol;4-ethyl guiacol;4-ethyl-2-methoxy-pheno;4-Ethyl-2-methoxyphenol (4-ethylguaiacol);4-Ethyl-2-metoxy phenol;4-Ethylquaiacol;4-Hydroxy-3-methoxy ethylbenzene;p-Ethylguaiacol